AKAGIRI Satomi    Department   Graduate School of Medical Science, Graduate School of Medical Science    Position   Assistant Professor (Fixed Term)
Article types	Original article
Language	English
Peer review	Peer reviewed
Title	Inhibitory effect of fermented milk on delayed-onset muscle damage after exercise.
Journal	Formal name：The Journal of nutritional biochemistry Abbreviation：J Nutr Biochem ISSN code：09552863/09552863
Volume, Issue, Page	18(2),pp.140-145
Author and coauthor	Aoi Wataru, Naito Yuji, Nakamura Teppei, Akagiri Satomi, Masuyama Akihiro, Takano Toshiaki, Mizushima Katsura, Yoshikawa Toshikazu
Publication date	2007/02
Summary	Milk fermented with a starter containing Lactobacillus helveticus and Saccharomyces cerevisiae is drunk on a daily basis by many people in Japan and has several beneficial effects. We studied the influence of this fermented milk product on muscle damage after prolonged exercise in rats. Wistar rats were divided into four groups: rested controls, rested rats given fermented milk diet, exercised rats and exercised rats given fermented milk diet. After 3 weeks of acclimatization, both exercise groups were made to run on a treadmill at 26 m/min for 60 min. Exercise increased the serum creatine kinase level, as well as myeloperoxidase activity and the level of thiobarbituric-acid-reactive substances in the gastrocnemius muscle after 24 h. These changes were ameliorated by intake of fermented milk. An increase of CINC-1 was also ameliorated by fermented milk. Furthermore, milk diet increased the mRNA and protein levels of protective proteins such as antioxidants and chaperone proteins. These results indicate that fermented milk can ameliorate delayed-onset muscle damage after prolonged exercise, which is associated with an increased antioxidant capacity of muscles.
DOI	10.1016/j.jnutbio.2006.05.002
PMID	16781862